Monday: Labor Day BBQ
Tuesday: Shrimp Scampi and Green Goddess Green Bean and Tomato Salad (recipe to come)
Wednesday: Crockpot Smothered Round Steak my mom made this recipe often while I was growing up and it’s delicious! I’ve obviously had to make a few tweaks since then but it still tastes exactly as I remember: I now omit the flour altogether and use fresh mushrooms instead of the canned, I also use Pomi brand chopped tomatoes because they don’t contain citric acid, which is often derived from corn. Of course, be sure to use gluten-free soy sauce (or try Coconut Aminos if you can’t have soy). I will serve this over rice for my guys and zucchini “noodles” for me.
Friday: Broiled Salmon with Herb-Mustard Glaze, roasted broccoli and green salad.
Saturday: Greek Lamb Burgers with gluten-free pitas (see pic below) for my guys and lettuce-wrapped for me, Garlic Fries (I’ll use coconut oil instead of vegetable oil) and Green Salad
Sunday: Grilled Chicken and Summer Squash with Dairy-Free Basil Pistachio Pesto
I decided to pull out my long lost package of Better Batter Gluten Free Flour earlier this week and experiment with making gluten-free pita bread. Much to my surprise, it was MUCH easier than I ever imagined it would be. They turned out on the first try!
And while I really don’t eat gluten-free grains anymore (my guys still do), I don’t think I will ever be able to stop experimenting in my kitchen. Even if the food never passes my lips.
You see, experiments like this remind me of how far I have come in the past 6 years.
Experiments like this are a tangible reminder that anything is possible.
Experiments like this tell me…Yes, I can.
And so can you.
Gluten-Free, Dairy-Free, Egg-Free, Soy-Free and Nut-Free Pita Bread
I followed this recipe for making pita bread, only I subbed Better Batter for the glutonium and used agave nectar instead of cane sugar.
And don’t be afraid to try the recipe with your favorite gluten-free flour blend. Remember, trying is half the fun!
Besides, how else will you be able to enjoy a gluten-free gyro?
There is a really cool “science-y” recipe for making homemade gyro meat over at Serious Eats (it’s as close as the real thing in my memory).
I’m still tweaking the dairy-free tzatziki sauce, but I’m close, so stay tuned!
Hope ya’ll have a wonderful Labor Day!
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